Japanese Cheesecake

  • 140g/5 oz. fine granulated sugar 
  • 6 egg whites 
  • 6 egg yolks 
  • 1/4 tsp. cream of tartar 
  • 50g/2 oz. butter 
  • 250g/9 oz. cream cheese 
  • 100 ml/3 fluid oz. fresh milk 
  • 1 tbsp. lemon juice 
  • 60g/2 oz. cake flour /superfine flour 
  • 20g/1 oz. cornflour (cornstarch) 
  • 1/4 tsp. salt
This cheesecake really lives up to it's name. It is very light and soft. My family and friends like it and I hope you do too.